How to Make Consommé

Heat a dry 10" cast-iron skillet over high. Slice 1 small white onion in half; stud the top of 1 onion half with 4 whole cloves. Cook the onion, cut side down, until it is blackened, 5–7 minutes, and then transfer the onion to a large stockpot.Ingalls Photography

Strain the stock through a fine-mesh sieve into a large measuring cup, discarding the solids but reserving the carrots, celery, and leek. Slice the reserved vegetables about ¼" thick on an angle; set the vegetables aside until you are ready to assemble the consommé.Ingalls Photography

Bring 2 cups of reserved stock to a simmer in a 2-qt. saucepan over medium heat. Season reserved chicken breasts with salt and add to pan; poach until cooked through, 15–18 minutes. Transfer breasts to a cutting board; let cool, thinly slice, and set aside until ready to serve. Strain stock through a fine-mesh sieve back into measuring cup; let cool.Ingalls Photography

Slowly stir reserved stock into pot. Place over medium heat; cook, stirring occasionally, until stock reaches a gentle simmer, about 12 minutes. Continue to cook, without stirring, until raft floats to top of pot, forming a solid mass, about 10 minutes. Using a small ladle, gently poke a hole in middle of raft, making it large enough to pass ladle through.Ingalls Photography

Simmer consommé for 30 minutes, basting raft often by ladling consommé through hole. Line a fine-mesh sieve with a triple layer of cheesecloth. Carefully transfer ladlefuls of consommé to sieve, without disturbing raft, until all consommé is strained. Discard the raft. If you like, dab surface of consommé with a paper towel to remove excess fat. Stir in 2 tbsp. dry sherry and season with salt.Ingalls Photography